Brown Sugar Crumble Banana Muffins

I like to eat practically Green bananas, and they certainly don’t stay that way for very long. As soon as the brown speckles adorn the peel . . . I just can’t eat them! That’s o.k, because we really like Banana Bread, Banana Bars with Cream Cheese Frosting and now these Brown Sugar Crumble Banana Muffins. They look like something you would buy in a Gourmet Bakery but they taste even better, because they’re homemade.

This recipe comes from the Lion House Cookbook, but In my searching for something new and different, I also found a Banana Muffin recipe that is topped with Toffee Bits. My mind swayed back and forth . . .back and forth until I decided I could actually try both of them. If I had to choose between the Crumbly Brown Sugar top or the Toffee glazed top, I would probably choose the Brown Sugar. Don’t get me wrong . . . I was quite happy eating both of them. It’s a good thing I ran today!

Take a look.

Muffins with Brown Sugar Crumble

Muffins topped with Toffee Bits

Brown Sugar Crumble before baking . . .

Toffee bits . . .

Easy and Delicious. BROWN SUGAR CRUMBLE BANANA MUFFINS

1 – 1/2 Cups all Purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp. salt

3 large ripe bananas, mashed

3/4 cup white sugar

1 egg, slightly beaten

1/2 cup butter, melted

1 cup chopped Walnuts (opt)

TOPPING:

*cut this recipe in half, if you are doing half with Toffee bits

2/3 Cup packed Brown Sugar

2 Tablespoons all purpose flour

1/4 tsp. ground cinnamon

3 Tablespoons Cold Butter

DIRECTIONS:

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Add the chopped nuts if desired.

Fill greased or paper lined muffin cups 3/4’s full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins.

You could leave the Brown Sugar mix off and also top some of the batter with Toffee bits – They are also yummy.

Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing the muffins to a wire rack. Yield 1 dozen large muffins.

Ohhh wow these banana muffins look so good, i cant eat bananas green but i hate them when they go really speckly too, these look perfect to make when you have an excess of speckled ones hehe.ReplyCancel

Niki -06/10/2010 - 9:47 am

I agree with you 110%! I only like bananas pre-ripe too! And, like you, I end up making a lot of banana breads, etc, because when I’m at the store and the kids (who will eat them at any stage of ripeness) say they want bananas and promise to eat them… I believe the little liars! Hmmm….do you think maybe they like the baked goods and do it on purpose? I’ll be trying these soon! ThanksReplyCancel

First, I agree with you on eating spotty bananas, EW! I like mine just barely ripe.

Secondly, those are gorgeous muffins. Muffins generally don’t get me droolin’ but I’m seriously hoping my ‘nanas turn spotty before they get gobbled up so I can whip up a batch of these babies. I’m gonna do BOTH toppings at once, hee-hee. Really make ’em over the top!

These look DELICIOUS!!! Brown sugar AND toffee bits – our whole family will be in an uproar to try one. I, like you and many others can’t stand bananas once the green is gone and they get even a little mushy…the kids will eat them, but I end up with more brown ones than eaten ones. This recipe will be tried this weekend…and hopefully many more times afterwards!!!ReplyCancel

I made something similar to this last week. It was such a hit that I had to make another batch. Gone.

I am also the same about brown spots on my bananas. THere is a certain funky taste that comes with really ripe bananas that I just don’t like. Even in baked goods if they are really ripe- I can taste it. How funny is that?ReplyCancel

Jonna, bad news! My brown sugar crumble melted to nothing. 🙁 My muffins aren’t as pretty as yours. Hopefully, they taste as good as yours. I added not quite another TB of butter because the mixture wasn’t really coming together. Could it have made that much difference? What did I do wrong?

Okay, hold on I looked at your photos again and mine do look kinda like yours. Mine baked “out” more than up.

We tasted them now & gave them two thumbs up. Devon, one of the twins topped his with vanilla ice cream. Thanks!
~ingridReplyCancel

I made these last week after I saw this post and they were AMAZING!!! THE best banana muffins I have ever had!! I can not wait for an excuse to make more!! I also made the Audrey Hepburn brownies…PURE PERFECTION!!!! I am sharing this website with everyone I know, keep the great and easy recipes coming!!!ReplyCancel

Trisha -09/02/2010 - 6:53 pm

These muffins were divine. I almost convinced my husband that I had picked these up from our local bakery. I tried the muffins without the butter for the topping and also tried it with. It made such a huge mess in my oven when I added the butter with the topping. The next batch I just sprinkled brown sugar and cinnamon over the muffins and they turned out perfectly. I can’t get enough of these muffins. They are so good. My family had nothing but rave reviews.ReplyCancel

Hi! I just tried this recipe yesterday. The muffins came out beautifully and tasted absolutely DELICIOUS! My family loved them as well; we only have 5 out of the dozen left! I will definitely make them again. I even pinned a picture of these! :]ReplyCancel

cecilia moraes bernardo -09/09/2013 - 1:01 pm

this look so good Iray to do and I will let you know be wellReplyCancel